Use any type of reduced-fat cheese you choose--the carbo rating will not change.

Recipe by Oxmoor House January 2005

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Recipe Summary

Yield:
2 servings (serving size: 1 omelet)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coat a 6-inch skillet with cooking spray. Place over medium-high heat until hot. Add zucchini and onions; sauté until tender. Add tomato; cook 1 minute. Transfer vegetables to a small bowl; cover, and keep warm. Set aside.

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  • In a medium bowl, beat egg whites with a mixer at high speed until stiff peaks form. Combine egg substitute and next 4 ingredients in a large bowl. Fold egg whites into egg substitute mixture.

  • Wipe pan dry, and coat with cooking spray. Place over medium heat until hot. Spread half of egg mixture in pan. Cover; reduce heat to low. Cook 5 minutes or until puffy. Turn omelet; cook 3 minutes or until golden. Slide omelet onto a serving plate. Spoon half of vegetables over half of omelet; sprinkle with 2 tablespoons cheese. Fold omelet in half. Repeat procedure with remaining ingredients. Serve immediately.

  • carbo rating: 3

Source

The Complete Step-by-Step Low Carb Cookbook

Nutrition Facts

155 calories; calories from fat 0%; fat 6.4g; saturated fat 2.7g; mono fat 0g; poly fat 0g; protein 19.6g; carbohydrates 4.3g; fiber 0.9g; cholesterol 11mg; iron 2.5mg; sodium 391mg; calcium 198mg.
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